This was a suprisingly yummy mac and cheese recipe. I was intrigued by the salsa in it... I thought it would either be really good or really gross. Turns out it was yummy! Tomato is a natural pairing with pasta and cheese, and the bit of spicy in there was actually pretty amazing! Sam enjoyed it as well. I got it from campbellskitchen.com. I did change the topping from tortilla chips to potato chips because that is my favorite topping for casseroles. Hope you like it!
Ingredients
1 can cream of mushroom soup
1 cup milk
1 cup salsa
3 cups shredded Cheddar cheese or Monterey Jack cheese
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed potato chips
few pats butter
Directions
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.Sprinkle with the potato chips and top with butter.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling and chips are golden brown.
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